Sourdough Fall Muffins are soft, moist, and packed with the warm flavors of fall like cinnamon, nutmeg, and a touch of sweetness all wrapped up in a nicely tangy sourdough base. These muffins have a great crumb and a slightly crisp top, which makes every bite feel cozy in a simple, homemade way.
I love using leftover sourdough starter to make these muffins because it adds a subtle sour note that balances perfectly with the fall spices and any mix-ins like apples or nuts. It’s a great way to use up extra starter and create something that feels special but still easy to bake. Whenever I make these, my whole kitchen smells like autumn, which always puts me in the mood for cozy sweaters and warm drinks.
These muffins are wonderful served fresh out of the oven with a little butter or even some cream cheese for breakfast or an afternoon snack. I find they also freeze well if you want to make a big batch ahead of time. Just pop them in the toaster or microwave for a quick, comforting treat whenever you need a little taste of fall spirit.
Key Ingredients & Substitutions
Sourdough starter: This adds a gentle tang and helps keep the muffins moist. If you don’t have fun starter, you can use yogurt as a mild substitute, but the sourdough taste will be less pronounced.
Flour: I like mixing all-purpose with whole wheat for texture and a hint of nuttiness. You can skip the whole wheat if you want lighter muffins or use oat flour for a gluten-free twist.
Spices: Cinnamon and nutmeg are classic fall flavors. Cloves or allspice are optional but add nice warmth. Feel free to adjust these to your taste or use pumpkin pie spice for convenience.
Sweeteners: Brown sugar gives a rich flavor and moist crumb. You can swap granulated sugar for coconut sugar or maple syrup, but reduce the liquid slightly if using syrup.
Mix-ins: Apples add moisture and sweetness, while carrots offer earthiness. Nuts like walnuts or pecans add crunch. Raisins bring a touch of chewiness. These are all optional but boost flavor and texture.
Glaze: Simple powdered sugar glaze with vanilla adds a sweet finish. You can skip it or replace with a cream cheese icing for extra richness.
How Do You Get Light, Moist Muffins Without Overmixing?
The trick with these muffins is mixing just enough to combine wet and dry ingredients without overdoing it, which can make them tough.
- Whisk dry ingredients separately and wet ingredients separately first.
- Pour wet into dry and fold gently with a spatula.
- Stop mixing as soon as you no longer see dry pockets; a few lumps are okay.
- Add mix-ins carefully at the end to avoid overworking the batter.
This gentle folding keeps the muffins tender and airy. It’s easy to get excited and mix too much, but patience here really pays off!
Equipment You’ll Need
- Standard muffin tin – I use this because it gives the muffins their perfect shape and makes baking easy.
- Mixing bowls – you’ll need one for dry ingredients and one for wet; I like glass bowls because they’re sturdy and see-through.
- Whisk and spatula – whisk up the dry ingredients and fold in the wet batter gently to keep muffins light.
- Measuring cups and spoons – for accurate ingredient amounts, especially sugars, spices, and liquids.
- Cooling rack – allows the muffins to cool evenly and keeps the bottoms from getting soggy.
Flavor Variations & Add-Ins
- Swap apples for diced pears or pureed pumpkin for different fall flavors and moisture.
- Add chopped cranberries or dried cherries to give a tart contrast to the spices.
- Use chopped pecans, walnuts, or even toasted almonds for extra crunch.
- Mix in a splash of maple syrup or honey in the batter for richer sweetness and added moisture.
Sourdough Fall Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup active sourdough starter (unfed or fed)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (optional)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves or allspice (optional)
- 1/4 tsp salt
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/2 cup buttermilk or milk
- 1 cup peeled and diced apple or grated carrot (optional)
- 1/2 cup chopped nuts (walnuts or pecans) or raisins (optional)
For the Drizzle/Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
Time You’ll Need
This recipe takes about 15 minutes to prepare, 18-22 minutes to bake, plus a few minutes to cool and drizzle the glaze. Overall, plan for around 40 minutes from start to finish.
How to Make Your Sourdough Fall Muffins
1. Get Your Oven and Pan Ready:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or gently grease it to keep your muffins from sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking soda, baking powder, cinnamon, nutmeg, cloves (if you want), and salt. This makes sure everything is evenly combined.
3. Combine the Wet Ingredients:
In another bowl, mix your sourdough starter, brown sugar, granulated sugar, eggs, oil or melted butter, vanilla extract, and buttermilk. Stir these together until smooth and fully blended.
4. Bring Wet and Dry Together:
Pour the wet mix into the dry ingredients. Gently fold everything with a spatula or spoon until just combined—don’t overmix! Look for some lumps; that’s okay.
5. Add Your Apples, Carrots, Nuts, or Raisins:
Carefully fold in the diced apple or grated carrot, and nuts or raisins if you’re using them. These add moisture, texture, and wonderful fall flavors.
6. Fill the Muffin Tin and Bake:
Spoon the batter into your muffin cups, filling each about three-quarters full. Bake in the oven for 18-22 minutes. You’ll know they’re done when a toothpick poked in the center comes out clean and the muffin tops are golden brown.
7. Cool and Glaze:
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely. While they cool, mix the powdered sugar, milk or cream, and vanilla extract together until smooth. Drizzle this glaze over the muffins and let it set for a few minutes before serving.
Enjoy your warm, cozy sourdough fall muffins with your favorite cup of tea or coffee—they’re perfect for breakfast or a seasonal treat!
Can I Use Frozen Sourdough Starter for These Muffins?
Yes! Just thaw your frozen starter in the fridge overnight and bring it to room temperature before using. This helps ensure the starter is active and ready to add flavor.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle, then use it in the recipe as a buttermilk substitute.
Can I Make These Muffins Ahead of Time?
Absolutely! Bake the muffins as directed and store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months—just thaw and warm before eating.
How Do I Make the Muffins Dairy-Free?
Swap the butter for a neutral oil and use a dairy-free milk alternative like almond or oat milk. Add a splash of lemon juice to mimic the acidity of buttermilk, which helps keep muffins moist.